India

Paan rasmalai

Rasmalai took a dip in paan flavoured milk and refused to come out.

150 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

245kcal

8 gprotein

1 gfibre

150minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Milk3 cups, full fat

Sugar4 tbsp

Betel leaf6 leaves, stems removed

Gulkand2 tbsp

Fennel seeds1 tsp, toasted and crushed

Cardamom½ tsp

Rasmalai (ready)12 discs, drained

Pistachios1 tbsp, slivered

Tutti frutti (glacé fruit, candied fruit)1 tbsp

5 steps

1Simmer the milk in a heavy pan, stirring often, until reduced by a third, about 25 minutes.
2Stir in the sugar, fennel and cardamom. Take off the heat and cool for 15 minutes.
3Blend the betel leaves and gulkand with a ladle of the milk until smooth, then stir back into the pan.
4Gently squeeze the rasmalai discs and slip them into the milk. Chill for at least 1 1/2 hours.
5Serve cold, topped with pistachios and tutti frutti.

Serve it like this

Two discs per bowl in plenty of green milk, pistachios and a single rose petal on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.